Dad's Crescent Rolls
Rich, golden crescent rolls - a Christmas tradition for many years"They came out so light and fluffy - which is amazing, since my breads tend to come out tough and heavy. Mmmmmm loved the fresh baked out of the oven taste. Didn't need to let them rise for two hours, though, they were huge after just one hour. Would be very nice if the recipe included a bake temperature. I guessed and the tops got a little dark." - xena69
Yield: 32 Ready in 45 minutes
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Dad's Crescent Rolls Preparation
Proof 2 PKGS dry yeast + 1 tbsp sugar in 3/4 cup warm water.
Let stand 10 minutes then stir.
1 tsp salt
1/2 cup sugar
3 1/2 cups flour
1/2 cup butter
Mix well and knead added flour until dough is smooth and not sticky. Let rise 2 hours. Punch down and roll out two circles-14 inches in diameter. Smooth butter over top of each.
Cut into 16 wedges. Roll up from larger end. Place on cookie sheet.
Let raise two more hours. Cook 10-12 minutes
This recipe was a tradition at our home for many Christmases when I was growing up. It became misplaced for a number of years and resurfaced in 2004, just a year before my father died.
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